Brown Rice And Lentil Stew
Ingredients
3/4 can brown rice uncooked
1/2 C. dried lentils rinsed
1/2 C. chopped onions
1/2 C. sliced celery
1/2 C. sliced carrots
1/4 C. snipped fresh parsley
1 tsp. Italian seasoning
1 garlic clove minced
1 bay leaf
2 1/2 C. stock
14 1/2 ounces canned tomatoes, peeled cut
1 Tbsp. cider vinegar
Cooking Instructions
An easy to make entree that uses only one pan. Combine all ingredients in Dutch oven or large saucepan; bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 55 minutes to 1 hour, or until rice is tender. Remove and discard bay leaf. Nutrition (per serving):
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)